Momos are everyone's favorite which originated from Tibet. Momos is very much liked in India, the use of oil is very rare in making Tibetan steamed dumplings, and this food is cooked steam. Therefore, Momo is a quick digestive and nutritious food.
Ingredients for Vegetable Momos
Flour - 100 gm (1 cup)
For the fillings
Capsicum - 1
Closed cabbage - one cup (grated)
Carrot - half cup grated
Tofu or paneer - half cup crumbled
Sesame Oil - 2 tablespoons
Black Pepper - Less than a quarter spoon
Red Chilli - 1/4 teaspoon half (if you want)
Green Chillies - 1 finely chop
Ginger - 1 inch piece that is grated
Vinegar 1 tablespoon
Soya SaaS - 1 Table Spoon
Green coriander - 2 table spoon (finely chopped)
Salt - according to the taste (a little more than 1/4 teaspoon)
How to make Momos
Remove the flour lumps by filtering it in a vessel. Prepare the dough with the help of water. Cover the dough for 1 hour, so that the dough should be set.
Till then they prepare the batter. (Depending on your taste, onions and garlic can also be used)
Put oil in the pan and heat it, add ginger, green chilli in hot oil and fry a little, add chopped vegetables, tofu or cheese. Mix black pepper, red chilly, vinegar, soya sauce, salt and green coriander and fry them for 2 minutes with a spoon. Pilli is ready to fill in Momos. (If you are using onion and garlic in it, then first roast the onion and garlic before cooking it, then add the vegetable and fry it)
Make small small rounds of flour from kneaded dough (20 to 22 fur with a cup of flour), wrap the dough into dry fenugreek and make a rounded ball thin like a full of 3-inch diameter. Fill the ball rolling in full and turn off turning around, or you can turn off the belly hooi as a guzzle and turn it off as well.
Prepare all the momos like this. Now Momoz has to cook in steam. For this, you will have to take a pot of wax to cook a mango, in which four or five utensils are kept one by one. The food below is slightly larger, in which water is filled, and the top three or four utensils are faked in it.
Put one third of the utensil in the bottom vessel to heat it over the gas filled with water. Put another bowl, third, and the fourth vessel to keep Momos in it. About 12-14 Momos comes in a vessel. Cook for 10 minutes with steam Momos of the bottom ware have been cooked. Lower the second utensil and make this vessel to the top. After 8 minutes, lift it up too and keep Momos of the third vessel over the water vessel and compress the Momos in steam for 5-6 minutes. We are going to reduce the time because all the vessels are one on one, and they also cook a bit by steam going upwards. Momos is
If we do not have this pot of wax, then fill it in such a vessel, heat it by adding water to the rice filtering, keep the momos in the sieve and apply the sieve to the vessels that are in hot water so that the water Do not go inside the sieve, keep any metal stand in the water, keep the socks with a mumose. Cook for 10 minutes in a steam steam bowl. If there are momos, then remove the earlier momos and put them in the plate. Fill the mumose in the sieve and take 10 minutes steam.
Momos are ready to eat. Take out the Vegetable Momos in the plate, Serve and eat with red chili chutney or green coriander sauce.